Wine Marinated Rib Eye Steaks with Herbed Mustard Sauce and Wilted Spinach Recipe

Directions GETTING READY 1) In a mixing bowl, mix the mustard, garlic, pepper and Worcestershire sauce together.

Whisk in the wine until well blended and then whisk in the oil.

In a large dish, place the steaks and pour over the marinade, cover with a plastic wrap and allow to marinate at room temperature for 1 hour.

MAKING 4) In a saucepan, saute the garlic, onion, carrot and celery over a medium-high heat for about 2 minutes.

Stir in the vinegar, pour in the stock and bring to a boil, then stir in the mustards and simmer over a medium-low heat for about 20 minutes.

Stir in the Worcestershire sauce and season with salt and pepper, then strain the sauce in a saucepan and keep warm.

Just before serving, add the thyme and tarragon, and stir in the butter until thoroughly blended, if desired.

In a heavy saute pan or skillet, sear the steaks in the olive oil over a medium-high heat for 5 to 6 minutes each side for medium-rare or 7 to 8 minutes each side for medium.

In a saute pan, saute the shallots in the butter over a medium heat for about 1 minute.

) Stir in the spinach and saute for about 2 minutes, until lightly wilted.

SERVING 11) On warm serving plates, ladle the sauce, place the steaks over the sauce, spoon the spinach by the side and serve immediately.